As part of the International Wine Tourism Conference (IWINETC) taking place in Krakow 23-25 March 2026 in the host destination of Malopolska, delegates will experience an exclusive culinary itinerary led by local guide Szymon Gatlik, whose expert knowledge of Kraków’s gastronomy brings the city’s flavours and history to life.
Kraków, recognized as the European Capital of Gastronomic Culture, offers far more than fine dining. While Michelin-recommended restaurants are abundant, the city’s true culinary identity lies in its markets, bakeries, wine bars, and centuries-old traditions, all woven into its rich historical landscape.
The IWINETC Food and Beverage Tour begins at Stary Kleparz, Kraków’s oldest continuously operating farmers’ market, open since 1335. Delegates will sample “Polish tapas” — artisanal sausages, smoked mountain cheese (oscypek), pickled vegetables, and freshly baked bread, all enjoyed straight from the vendors’ stalls. A glass of crisp Polish cider accompanies the tasting, highlighting Poland’s status as Europe’s largest apple producer and the recent revival of local cider craftsmanship.
Bread culture is central to Kraków’s culinary story. Delegates will discover the iconic obwarzanek krakowski, golden ring-shaped bread sold from the city’s distinctive blue carts. Its unique texture comes from a centuries-old preparation: briefly boiled before baking.
The tour then moves to the Main Market Square, once one of Europe’s most influential medieval merchant centers. At Dzikie Wino (Supporter IWINETC) wine bar, delegates taste Polish white wine paired with “piramid” sandwiches — an homage to 19th-century “Handelek” bistros that served open-faced bread with spreads and toppings. This pairing demonstrates how Kraków’s culinary heritage evolved alongside Małopolska’s growing wine scene.
A short walk or tram ride leads to Kazimierz, the former Jewish quarter and one of the city’s most dynamic culinary districts. Along the way, delegates pick up freshly made donuts from a local producer to enjoy later. Passing Judah Food Corner, Szymon shares stories of the area’s vibrant street food culture.
The highlight is a visit to NOAH restaurant (Michelin Bib Gourmand), where delegates enjoy a tasting board inspired by historic Jewish cuisine, presented with modern flair. This is paired with Polish red wine, showcasing the fusion of tradition and innovation.
The experience concludes at Plac Nowy, the lively heart of Kazimierz. Here, delegates enjoy their donuts for dessert alongside a glass of traditional Polish fruit liqueur — cherry, raspberry, or quince — celebrating a 400-year-old local tradition.
This IWINETC networking event offers more than a tasting tour: it is an immersive exploration of Małopolska’s culinary heritage, showing how food, wine, and history combine to create a compelling tourism narrative. Thanks to the support of the Krakow Convention Bureau and the Malopolska Tourist Board, Małopolska stands out as a premier international destination for wine and gastronomy.
